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Pecan Pumpkin Pie

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 pieces
Calories 350
A delicious fall dessert combining creamy pumpkin filling with crunchy pecan topping in a flaky pie crust.

Ingredients

Pie Crust

  • 1 deep dish premade or frozen pie crust

Eggs

  • 4 large eggs (divided, room temperature)

Pumpkin Puree

  • 1 can pumpkin puree (15-ounce)

Granulated Sugar

  • 0.33 cup granulated sugar

Light Brown Sugar

  • 0.5 cup light brown sugar (packed)

Cinnamon

  • 1 teaspoon cinnamon

Pumpkin Pie Spice

  • 2 Tablespoons pumpkin pie spice

Kosher Salt

  • 0.5 teaspoon kosher salt

Heavy Whipping Cream

  • 0.75 cup heavy whipping cream

Light Brown Sugar

  • 0.25 cup light brown sugar (packed)

Light Corn Syrup

  • 2 Tablespoons light corn syrup

Maple Syrup

  • 2 Tablespoons pure maple syrup

Pecans

  • 1 cup chopped pecans

Pecan Halves

  • 0.5 cup pecan halves

Instructions 

  • Preheat oven to 350°F (175°C). Bake pie crust for 10 minutes, then set aside.
  • Mix pumpkin, sugars, cinnamon, pie spice, and salt. Add eggs and cream, stirring until just combined.
  • Pour filling into crust and bake for 50-55 minutes until set and slightly jiggly.
  • Mix brown sugar, corn syrup, and maple syrup; coat pecans. Top pie with pecans.
  • Bake pecan topping for 15 minutes, then cool on rack. Chill for 3 hours before serving.

Notes

Use fresh or thawed pie crust for best results. Chill the pie thoroughly before serving.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pecans, pie, Pumpkin